Celebrating St Patrick's Day at home this year? These Kevin Dundon recipes are a great way to use Irish ingredients.
Prepare an Irish feast this St Patrick's Day with these Kevin Dundon recipes. Including step-by-step guides for classic dishes like leg of lamb, beef stew and bread and butter pudding, these traditional Irish dishes are given a new lease of life in these Kevin Dundon recipes
Kevin, a well-known chef who regularly features on television, is the author of seven cookbooks, all with a focus on locally sourced and fresh, simple food. Along with his wife Catherine, Kevin runs Dunbrody Country House Hotel which includes encompasses a 22-room country house, The Harvest Room Restaurant and a cookery school.
The Kevin Dundon recipes included below are ideal for St Patrick's Day as they highlight the very best of Ireland but are delicious enough to be enjoyed year-round. Get the details about these Kevin Dundon dishes below.
"This dish really showcases the best of Irish ingredients. The smoked haddock combined with the vintage Irish cheese and some crusty bread for dipping is a match made in heaven. It’s great as a starter but also works well as a dip at a cocktail party."
Find the recipe here.
"This soup is a twist on the traditional colcannon mash. It’s the ultimate in comfort food. The homemade cheese straws add a crunchy texture to the dish."
Get this recipe for this Kevin Dundon dish here.
"This hearty stew is ideal for match days. Stick it in the oven before you head off and allow to slow cook. You’ll come home to a lovely, warming and rich stew. I’ve used Jack Doyle’s Irish Stout from Wexford, but you can use your own local favourite."
Find this classic Irish stew recipe here.
"Cod is superb in Irish waters at the moment, but you can also use haddock, salmon or hake. I always recommend that you ask your local fishmonger for which fish is freshest that day"
Get the recipe here.
"This is simply delicious - you can also make this into little individual pies. Rosscarbery black pudding is my personal favourite but you can use whichever pudding you prefer."
Find Kevin's recipe here.
"March is the perfect time of year for lamb. A roast joint of meat is one of my favourite things to prepare at home. Allow 15 minutes per 450g for rare and 20 minutes for medium. Lamb leg is quite straightforward to debone, but if you have neither the will nor the time, feel free to ask your butcher. Be sure to leave the shank bone in – the presentation is much nicer. If you can get your hands on Achill mountain lamb, it has a wonderful salty flavour. Smoked garlic is available at specialist food stores. Alternatively, smoke garlic bulbs in a smoker at home, or during the summer on a barbecue over the smoked wood chips"
Check out the recipe here.
"This is a classic and homely dessert but the addition of the sweet pear makes it more interesting. Of course, you can also use currants or raisins instead. Coole Swan liqueur has nice vanilla and chocolate notes that work really well with the cream and pudding"
Get this dessert recipe here.
"Here is my take on the classic opera gateau, which uses a brownie-style chocolate sponge, three types of chocolate mousse, chocolate glazing and Irish stout. It should be prepared a day before required because it’s quite complicated and must be frozen overnight. Yellowman is a chewy honeycomb from Northern Ireland but you can use any good honeycomb"
Click here for the recipe.
What will you be cooking this St Patrick's Day? Let us know in the comments below.
Recipe: Kevin Dundon
Photography: Harry Weir, assisted by Brian Clarke
For more Kevin Dundon recipes, click here.